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Archive for November, 2012

Smoked mackerel quiche?

We say yes! This was our lunch last Saturday, prepared under the supervision of our Food Hero, Alessandra.

Tomorrow Dorothea is teaching us how to make:

nut roast with fresh herbs, candied sweet potatoes/sweet potato pie and some salad or winter veg ratatouille. Coem if you can! We will be in the depot kitchen from 10.30am-1pm.  In case you are wondering where is a kitchen in Myatt’s Fields Park, here’s a clue:

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Bored of all local take-aways? Try the Little Cat Cafe’s new Thai menu!

This week:

MEAT DISH @5.00
Gai Tom Makaam (chicken tamarind soup)
VEGETARIAN DISH @3.50
Sweet and sour mixed vegetables

RICE @1.50
Steamed jasmine rice

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Here comes last Saturday’s Brazilian cooking with a European twist:

Coxinha

Ingredients:
. 3 cups of Flour
. 3 cups of water
. 100 g margarine
. 3 spoons of olive oil for the filling
. 2-3 cubes of Chicken Stock
. Bread crumbs
Filling: boiled and shredded chicken breast seasoned with olives, onion, spring onion and parsley

Method:
Filling: fry the onion and garlic in the olive oil until soften them, add the tomatoes, spring onion frying it for 2 minutes and add
the shredded chicken and parsley
Dough: in the water used to boil the chicken breast, add the margarine and the chicken stock and boil it again. Add the flour at once and mix it until it comes off the bottom of the saucepan. Make small balls and make a hole to place the filling, closing it with the dough to avoid leaking while frying the snacks. Make it into a tear drop, wet it slightly to help the breadcrumb stick
more easily and deep fry it.

Veggie Coxinha (v)

Ingredients:
. 3 cups of Flour
. 3 cups of water
. 2-3 cubes of Vegetable Stock
. Filling: gouda or cheddar cheese
. Bread crumbs

Method:

See chicken coxinha

Chicken pie
. Shredded chicken (as per the Coxinha filling)
. Crusty pastry base
. Parsley
. Corn flour for consistency
. 2 Tomatoes
. 1 medium size onion
. 2 Garlic cloves
Method:
. Open the pastry base with a roll pin for the base and for the top
Filling: as per Coxinha

Side dish: Greek Salad (v)

Feta cheese
Green leaves salad.
Olives
Plum tomatoes
Bread & Butter Pudding
1 packet Hot Cross bun
Wholemeal Farmhouse bread (some slices)
1/2 Ltr Hot milk (enough to soak)
1/3 cup of sugar (brown or castor)
Dried fruit

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Have you heard about out take-away scheme yet? Here’s how it works: you can pre-order your meal on Thursday if you text Monique on 07984 519425 or you can simply come and pick it up at the cafe on Friday, Saturday or Sunday, 10am-3pm.

We give a hot drink for free with all orders over 10 pounds! (and it’s the best coffee for miles around, we promise!)

Meat dish @ 5
Stir fried chicken with red curry chilli past and sweet basil leaves
Vegetable dish @ 3.50
Tom kha: mixed vegetables cooked in coconut milk and lemongrass, galangal, lime leaves,chilli and lime juice
Rice @ 1.50
Steam jasmine rice

And when you’re there waiting for your coffee, don’t forget to have a sneaky peek into the wildlife area, we just got some new boards to guide you through it!

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Green Tomato Chutney

Image

Not to rub it in for all those gardeners who struggled with tomato production this year but our greenhouse was the most abundant tomato land in July and August! We had so many tomatoes, we not only supplied our Little Cat Cafe with all tomatoes needed to put in their delicious sandwiches and make soups and chutneys, but even managed to sell some to all local people who know the value of a fresh, ripe tomato.

In October the sun had disappeared and left us with some still green tomatoes without any chance to ripen. So our volunteers harvested them and Kasia, the park manager, prepared this delicious green tomato chutney. Together with oat biscuits, cheese and wine, it was the highlight of our AGM last week.

ImageIngredients:

  • 2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
  • 1 1/4 cups brown sugar, packed
  • 1 cup chopped red onion
  • 1 cup golden raisins
  • 1 cup cider vinegar
  • 2 Tbsp chopped candied ginger
  • 1 Tbsp mustard seeds
  • 1 teaspoon chili pepper flakes
  • 1 teaspoon fennel seeds
  • 1 teaspoon of salt
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • pinch of ground nutmeg
  • 1 cinnamon stick

This one is easy – just place all chopped ingredients in a thick-bottom pot, bring to a boil and reduce to a simmer. After 45 minutes of cooking, add all seasonings.

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Cakes and bakes

If you’ve got a special occasion coming up – or just want to buy a freshly baked cake to eat at home, then order from our professional baker Monique on 07984 519425. She will also arrange catering for children’s birthday parties at the Mulberry Centre.

8″ Sponges of various flavours at £10 – £12. Vanilla, chocolate, carrot, banana and more!
6″ Fruit cakes from £20 (Iced)
Cakes could be personalised with a message for extra
Cupcakes can be standard 50p each, or a batch of 12 for £5
Butter biscuits various flavours £2.00 per pack of 12
Pastries from £1.50 each, or £6 for batch of 6

The Little Cat Café is a social enterprise with all profits fed back into Myatt’s Fields Park.

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We are very excited to introduce new Thai take away menu at the Little Cat Cafe. Now, every weekend you will be able to pick up fresh food from your local park, to eat at home. To reward you for the healthy walk to the park, we will be giving a free cup of coffee with every order over £10.

 

This week’s menu, developed by Orn:

Thai-style Pumpkin Soup

Chicken Massaman Curry £5.00

Gang Kiew Wan (Mixed vegetable Thai green curry) £3.50

Steamed Fragrant Rice £1.50

 

The food will be sold hot on Friday lunchtime, and as a take away on Fridays noon to 3pm and Saturdays 10am to 3pm.

Just to remind you, the cafe is open now on Fridays, Saturdays and Sundays, 10am – 3pm. You can pre-order your food texting 07984 519425 or just come to the cafe.

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